Garlic-Stuffed Mushrooms
INGREDIENTS:
15 oz Pkg Pillsbury Refrigerated 1/4 t Salt
Pie Crusts 1 c Milk
2 T Sesame seed, toasted* 2 Egg yolks
FILLING: 1 t Vanilla
1 Envelope unflavored gelatin 1 1/2 c Whipping cream
1/4 c Cold water 2 T Sugar
1 3/4 c Chopped dates 1/8 t Up to ...
1/4 c Sugar 1/4 t Nutmeg
15 oz Pkg Pillsbury Refrigerated 1/4 t Salt
Pie Crusts 1 c Milk
2 T Sesame seed, toasted* 2 Egg yolks
FILLING: 1 t Vanilla
1 Envelope unflavored gelatin 1 1/2 c Whipping cream
1/4 c Cold water 2 T Sugar
1 3/4 c Chopped dates 1/8 t Up to ...
1/4 c Sugar 1/4 t Nutmeg
(1954 Pillsbury Bake Off Winner)
*To Toast Seeds:
Method 1: Spread seeds on cookie sheet; bake at 375 degrees for 3 to 5 minutes or until light golden brown, stirring occasionally.
Method 2: Spread in small skillet; stir over medium heat for about 5 minutes until light golden brown.
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 9 inch pie pan. (Refrigerate remaining crust for a later use.) Press toasted seeds into bottom of crust-lined pan. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool completely.
In small bowl, sprinkle gelatin over 1/4 c cold water; set aside to soften. In medium saucepan, combine dates, 1/4 c sugar, salt, milk and egg yolks. Cook over medium heat 10 to 12 minutes or until mixture is slightly thickened, stirring constantly. Remove from heat. Add softened gelatin and vanilla; stir until gelatin is dissolved. Refrigerate until date mixture is thickened and partially set, stirring occasionally.
In small bowl, combine whipping cream and 2 T sugar; beat until stiff peaks form. Fold into date mixture. Spoon filling into cooled baked pie shell; sprinkle with nutmeg. Refrigerate at least 2 hours before serving. Store in refrigerator.
Dorothy Koteen, Wash D.C. Submitted
*To Toast Seeds:
Method 1: Spread seeds on cookie sheet; bake at 375 degrees for 3 to 5 minutes or until light golden brown, stirring occasionally.
Method 2: Spread in small skillet; stir over medium heat for about 5 minutes until light golden brown.
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 9 inch pie pan. (Refrigerate remaining crust for a later use.) Press toasted seeds into bottom of crust-lined pan. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool completely.
In small bowl, sprinkle gelatin over 1/4 c cold water; set aside to soften. In medium saucepan, combine dates, 1/4 c sugar, salt, milk and egg yolks. Cook over medium heat 10 to 12 minutes or until mixture is slightly thickened, stirring constantly. Remove from heat. Add softened gelatin and vanilla; stir until gelatin is dissolved. Refrigerate until date mixture is thickened and partially set, stirring occasionally.
In small bowl, combine whipping cream and 2 T sugar; beat until stiff peaks form. Fold into date mixture. Spoon filling into cooled baked pie shell; sprinkle with nutmeg. Refrigerate at least 2 hours before serving. Store in refrigerator.
Dorothy Koteen, Wash D.C. Submitted